Savory Crab Cheesecake

This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat. MORE+ LESS-

By Pillsbury Kitchens

January 6, 2006

Bake-Off® Contest 41, 2004

Cartersville, Georgia

Crust

1/2

cup Progresso™ Italian Style Bread Crumbs

oz. (1/4 cup) shredded Parmesan cheese

tablespoons butter or margarine, melted

oz. cream cheese, softened

tablespoons finely chopped green onions (2 medium)

1 1/2

teaspoons dried Creole seasoning

teaspoon sugar

1/2

teaspoon dry ground mustard

Dash ground red pepper (cayenne)

1/2

cup heavy whipping cream

tablespoon cocktail sauce

teaspoon Worcestershire sauce

1/2

teaspoon red pepper sauce

eggs

(6-oz.) can lump crabmeat, drained

Sprigs fresh parsley or leaf lettuce

1/2

to 3/4 cup cocktail sauce

Assorted crackers

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1

Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
2

Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
3

Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
4

With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5

To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.